The way to cook bean curd with cabbage and vermicelli

Materials and ingredients:

Cabbage: half a tree (the upper part), a small amount of sweet potato flour, four taels of lean pork to half a catty, half a catty of tofu, a small piece of green onion, garlic: three or four cloves, three pieces of dried red chili peppers, three to four grains of Chinese cooking ingredients, vegetable oil in moderation, moderate amount of salt, soy sauce in moderation,

Old soy sauce in moderation, oyster sauce in moderation, sesame oil in moderation, Chicken essence moderate amount, white wine moderate amount, rice vinegar moderate amount, a small bowl of water.

Methods

Sweet potato flour is softened by hot water in advance.

Cut tofu into small pieces and blanch it in hot water.

Cabbage cut into slightly wide pieces.

Pork cut into thin slices, green onions diagonally cut into julienne strips garlic slices.

Frying pan placed on the fire on low heat roasted dried chili pepper and seasoning cloves.

Pour in the appropriate amount of vegetable oil to fry the seasonings and chili.

The chili peppers are browned, add the meat slices, scallions and garlic slices and stir-fry to release the aroma. Extend the side of the pot to cook white wine and rice vinegar. Add the soy sauce and chicken broth and stir-fry for a few minutes, then add the cabbage.

Stir fry until the cabbage is soft, pour in a small bowl of water, put all the tofu and powder barcode on the cabbage. Cover the pot and simmer for five minutes.

After five minutes into the old soy sauce and salt seasoning seasoning, drizzle the appropriate amount of oyster sauce in the stew for five minutes.

Five minutes after the big fire juice, soup thick dripping sesame oil out of the pot.

Vermicelli Q elastic, cabbage soft, tofu tender. The fresh, not oily, not greasy cabbage noodles stewed tofu on the table.

Tips

The vermicelli will be more tender after being boiled in soft water, and the tofu can be blanched in hot water to get rid of the smell of beans.

How to Make Cabbage and Bean Curd Stew

Ingredients:

500 grams of cabbage, 300 grams of tofu, 100 grams of vermicelli, 1 ? green onions, 1/4 ginger,

30 milliliters of peanut oil, 5 milliliters of cooking oil, 10 milliliters of soy sauce, and a moderate amount of salt.

How to do:

Prepare materials;

Vermicelli 100g soaked in hot water for 10 minutes, slippery and soft on it;

Cabbage, remove the dirty out of the root can be removed are more hard;

Ginger 1/4 cut into 4-5 slices;

Slant cut cut into oval shape look good and tasty;

Scallions and ginger slices;

Oil hot hand on the pan 10 centimeters micro-heat put ginger slices (low heat);

upside down into the chopped green onions micro-frying (low heat);

add soy sauce (low heat) micro-subversion;

turn on the heat while stirring upside down;

wok cabbage under the amount of 1/3 when adding tofu and vermicelli (tofu I first first copied it will not be introduced again) stir-fry;

Almost out of the pan add oil and moderate salt, stir-fry quickly out of the pan;

Plating the plate on the table.

Tips

Cabbage need to master the fire specifically said Auxiliary low heat into the cabbage, high heat, stir-fry 2 cabbage itself moisture is relatively large do not need to add water 3 have like to eat spicy friends can be in the auxiliary ingredients into a dry chili pepper